Antipasti Roulade

• 2 sheets frozen puff pastry sheets, thawed
• 3 Tbsp. GREY POUPON Classic Dijon Mustard
• 20 each arugula leaves
• 10 pieces prosciutto, thinly sliced
• 1/4 cup KRAFT 100% Shredded Parmesan Cheese
• 10 pieces Genoa salami, thinly sliced
• 10 each oil-packed sun-dried tomatoes, well drained
• 1 each egg, lightly beaten
• 1 tsp. water

1. Place pastry sheets on cutting board.
2. Brush with mustard.
3. Cover evenly with arugula and prosciutto; sprinkle with cheese.
4. Top with salami and tomatoes.
5. Roll up to make two rolls (or one roll for trial recipe), starting at one of the long sides of each pastry sheet.
6. Cut each roll crosswise into 10 slices.
7. Place, cut-sides down, in parchment paper-lined full sheet pan (or in lined half sheet pan for trial recipe).
8. Brush evenly with combined egg and water.
9. Bake in 325 degrees F-convection oven 7 to 10 min.
10. or until pastry is golden brown and filling is hot.
11. Serve warm.

pastry, poupon, arugula, parmesan cheese, salami, tomatoes, egg, water

Taken from www.kraftrecipes.com/recipes/antipasti-roulade-104877.aspx (may not work)